Season both sides of the pork chops with seasoned salt, onion powder, garlic powder, and pepper. Add vegetable oil to a skillet over medium-high heat. Once the skillet is hot add the pork chops. Cook for 2-3 minutes on each side (internal temp should be 145 degrees). Once fully cooked remove from the skillet and set aside.

Add the butter and onions to the skillet. Allow the onions to sauté for 3-4 minutes until they start to soften and turn golden brown along the edges. Add flour and whisk together. Allow roux to cook for 2 minutes then add the beef broth. Stir constantly until the mixture is well combined.

Reduce the heat to low and place the pork chops back into the skillet, covering with gravy and onions. Allow gravy to simmer, occasionally stirring until desired thickness is reached. Allow to cool for 5-10 minutes prior to enjoying.